Ingredients:
- Baguette 4-6 pieces
- Olive oil 3 tbsp. spoons
- Chicken fillet 300 grams
- Romano salad 1 head
- Parmesan Cheese 50 grams
- For refueling:
- 2 cloves of garlic
- Egg yolks 2 pieces
- Dijon mustard 1 tbsp. a spoon
- Lemon juice 2 tbsp. spoons
- Olive oil 3 tbsp. spoons
- Worcester sauce 0.5 tsp
- Salt, ground black pepper to taste
Cooking method:
Step 1. Cut the baguette into small cubes, sprinkle with olive oil (2 tbsp. Tablespoons) so that the butter falls on all the bread cubes, put on a baking sheet. Place the pan in the oven, heated to 200 degrees, for 10 minutes.
Step 2 Cut the chicken fillet lengthwise into 2 parts, salt, pepper and put on a heated pan. Fry the fillet on both sides until tender (5 minutes).
Step 3 Dressing: grate the garlic, add egg yolks, mustard, lemon juice, Worcester sauce, salt and pepper. Mix well. Then, continuously whisking with a whisk, pour in a thin stream of olive oil.
Step 4 Pick up lettuce leaves and put in a salad bowl.
Step 5 Cut the finished chicken into slices and lay on top of the leaves. Pour dressing, sprinkle croutons on top. Add the grated parmesan. You can also add boiled eggs, cut into large pieces.
Bon Appetit!
